I have to agree with the person that reviewed this and said they weren't sure what all the hype was. This was just kinda vanilla. I tripled the sauce like the reviews said, added about 1/4 C. of half and half. The sauce was bland and needed some work. The wine did give the shrimp a nice flavor but I won't make this again.

Reviewed On: Apr. 21, 2008

I have to say, I am REALLY surprised at all the positive reviews. I had to throw this away, and it was a big bummer because you have to buy and use a lot of stuff in it. The vinegar was overwhelming, it just tasted BAD. I tried to make sure I got a bite with everything and it still was just...bad. I followed the recipe exactly...definetly not for me.

Reviewed On: Jun. 20, 2007

YUM! Thank you so much for sharing this recipe! First off, this is SUPER EASY - and really good. I, too had to hunt for the fire roasted tomatoes and they are worth it. I also used a lot more shrimp, frozen raw. Unless you can find the really huge (and expensive) big prawns you really need to use a pound. I also used butter instead of olive oil to saute the garlic. I also used more like a cup of feta and put it in the pasta when it was really hot so when I mixed everything up it gave it more of a creamy texture but the flavor of the feta came through. Also used dried basil instead of fresh and that was fine too. My husband said "this is like a restaurant meal" and it took me 15 minutes!

Reviewed On: Jun. 18, 2007